海藻酸钠是生物界中大量存在的天然多糖类化合物,无毒无味、可生物降解、生物相容性好、成本较低,具有优良的分散性、保湿性、成膜性、抗菌性等诸多优点,正日益成为果蔬贮藏保鲜研究的热点。文中介绍了海藻酸钠及其衍生物保鲜水果的机理,综述了海藻酸钠在水果贮藏保鲜中的最新进展,分析了目前研究中存在的问题并对发展方向作出展望。

Sodium alginate is a natural existed polysaccharides.It is non-toxic and odorless,biodegradable,biocompatible,low cost,excellent dispersing and moisturizing,good in film forming,and has the function of antimicrobial.It becomes the hot research spot in the study of fruits and vegetables preservation.The mechanism of sodium alginate and its derivatives for fresh fruits were introduced.The application in the preservation of fruits was reviewed.Suggestions of future development were presented.